Spicy Oyako Shoyu Ramen Recipe

Blanch the chicken bones: place bones in a large stockpot, cover with cold water (about 1.5–2 L), bring to a rolling boil for 5 minutes. Pour out the water and rinse the bones and pot to remove scum.

Return cleaned bones to the pot and add 4 L fresh water, smashed ginger, crushed garlic, halved onion and dried shiitake. Slowly bring to a gentle simmer over medium heat.

Skim foam occasionally, maintain a gentle simmer (not a rolling boil) for 3 hours to extract collagen and flavor. Add kombu in the last 30 minutes (do not boil hard once kombu is in).

After 3 hours, strain the broth through a fine-mesh sieve into a clean pot or bowl. Discard solids. Stir in white miso until dissolved. Taste and adjust salt lightly — the tare will provide most seasoning.

Cool slightly and refrigerate if ahead of time; skim fat from the surface if you prefer a lighter bowl (leave some for mouthfeel). Reserve 120 ml of this broth cooled for the shoyu tare.

Combine soy sauce, mirin, sake and brown sugar in a small saucepan with 120 ml reserved cooled chicken stock. Bring to a gentle simmer for 2–3 minutes to meld flavors and dissolve sugar; remove from heat and stir in toasted sesame oil. Keep warm or room temperature until serving.

In a small heatproof bowl, combine chili flakes, shichimi, and minced garlic. Heat neutral oil in a small saucepan until shimmering but not smoking (about 180°C / 355°F). Carefully pour hot oil over the chili mixture to sizzle and bloom the spices. Let sit 5 minutes, then strain or leave solids for texture. Reserve 1 tsp per bowl as chili drizzle.

Cut chicken thighs into bite-sized pieces (1–2 cm). Toss with 1 tbsp soy, 1 tsp mirin, 1/2 tsp sugar and lightly dust with cornstarch. Let marinate 10–15 minutes while other components finish.

Heat a skillet over medium-high heat with 1 tbsp neutral oil. Cook chicken pieces in a single layer, searing 2–3 minutes per side until golden and cooked through (internal ~75°C). Remove and set aside. Deglaze pan with a splash (1–2 tbs) of reserved broth or sake and spoon over chicken for extra flavor.

Bring a medium pot of water to a rolling boil. For soft-boiled ajitsuke tamago with jammy yolk: gently lower eggs into boiling water and cook 6 minutes. Immediately transfer to an ice bath for 5 minutes to stop cooking.

Peel eggs carefully. If you want seasoned eggs, mix 60 ml soy sauce, 60 ml water and 1 tbs mirin in a container; submerge peeled eggs and marinate 4–6 hours (optional).

Cook ramen noodles in a large pot of boiling water according to package instructions (usually 2–3 minutes for fresh). Drain and rinse briefly under warm water to remove surface starch, then portion into bowls.

In each serving bowl, add 30 ml shoyu tare (adjust to taste). Ladle 450 ml hot strained chicken broth into the bowl and stir with tare until well mixed.

Place cooked noodles into broth. Arrange seared chicken pieces on top, halved soft-boiled egg, blanched spinach or bok choy, sliced mushrooms, and a sheet of nori at the side.

Drizzle about 1 tsp of the prepared spicy oil over the surface (more if you want heat). Scatter sliced green onions, toasted sesame seeds, and a light grind of black pepper. Taste and adjust with salt if needed.

Serve immediately while piping hot. Provide extra chili oil or shichimi at the table for heat adjustment.